Quantity Cookery: Menu Planning and Cooking for Large Numbers

|Mon. night | |A.M. | | clod | | | | |A.M. |2 lb. |bacon |Best grade, |.37 |Tues. | | | | | cut 36 slices | |morning | | | | | to lb. | | | |P.M. |40 lb. |pork loin |10 to 12 lb. |.26 |Tues. noon | | | | | loin | | | |P.M. |20 lb. |beef stew |1-inch cubes, |.13-1/2 |Tues. noon | | | | | no bones, | | | | | | | no gristle | | | +--------+-------+-------------+---------------+--------+------------+ |_Tues._ |20 lb. |short ribs of| |.07-1/2 |Tues. noon | |A.M. | | beef | | | | |A.M. |15 lb. |sausage |best grade, no |.18 |Tues. night | | | | | cereal | | | |A.M. |20 lb. |cottage | |.12 |Tues. | | | | cheese | | | night | |P.M. |50 lb. |chickens, |to arrive |.24 |Wed. noon | | | | 4 to 5 lbs. | _frozen_ | | | | | | each | | | | +--------+-------+-------------+---------------+--------+------------+ |_Wed._ |20 lb. |veal steak |round, cut thin|.26 |Wed. night | |A.M. | | for rolling | | | | |A.M. |5 lb. |sweetbreads |veal |.75 |Wed. night | |A.M. |1 qt. |oysters |standard |.70 |Wed. night | | | | | selects, 80 | per qt.| | | | | | to qt. | | | |P.M. |50 lb. |beef, round |1 inch thick |.13-1/2 |Thurs. noon | | | | steak | | | | +--------+-------+-------------+---------------+--------+------------+ |_Thurs._| 2 |hams |14 to 16 lb. |.30 |Thurs. night| |A.M. | | | each | | | |P.M. |55 lb. |veal roast |round |.26 |Fri. noon | +--------+-------+-------------+---------------+--------+------------+ |_Fri._ |2 qt. |oysters |standard |.70 per |Fri. night | |A.M. | | | selects, 80 | qt. | | | | | | to qt. | | | |A.M. |20 lb. |rib roast of | |.25 |Fri. night | | | | beef | | | | |P.M. |20 lb. |pork chops |cut 4 to lb. |.18 |Sat. noon | |P.M. |15 lb. |veal hearts | |.11